This week has been packed filled with projects, presentations, competitions and activities. With daylight savings, I feel like my body is just craving sleep right now! But Zoe has been trying to motivate me to finish this post first before I collapse in bed for a nap.

With 3 months into the new year, our goal was to take care of ourselves better. Honestly, new years resolutions are so hard to keep but one thing that has been a lifesaver is meal prepping. Not only does it save time, but it helps us make healthier choices, eat a variety of nutrients and to be able to eat intuitively. Ever since we have been practicing the art of “intuitive eating”, my energy levels have gone up and my bloating issues have significantly decreased!

The idea is that you tune into your body and listen to what it needs. Your body naturally let you what it needs.When you’re hungry, just eat. When you’re not, don’t. If you feel like eating carbs, go for it. If you’re wanting some chocolate, eat some.

While it does sound like an excuse to just stuff yourself with junk food, this legitimately is a very powerful method to help you eat more nutritiously.

Like on Wednesday after a HIIT workout, I really wanted something heavier – carbs and fat. Zoe and I prepared portioned bowls of brown rice puffs with almond milk and peanut butter – just because I wanted it. It kept me full for the morning and my cravings for sugar was gone! Magic right?

But on Friday morning I woke up feeling so groggy and bloated! We had a green  detox smoothie full of yummy goodness that we had meal prepped earlier in the week. I can’t tell you how good my body felt with that burning sensation of ginger and cinnamon in my stomach. It was exactly what I needed.

It’s incredible to see how well your body knows what you want!

Bibimbap Salad – The Perfect Bowl for Intuitive Eating:

So Zoe and I had a genius idea of meal prepping “bibimbap”. The perfect dish to practice intuitive eating. Why? Because we can personalize our own “dinners’.
Bibimbap is the classic Korean comfort food filled with seasoned vegetables, meat and a beautiful spicy gochujang sauce. Our particular version doesn’t have rice,because it makes my body feel so groggy. I can’t focus in class or when I’m studying. We prefer it as a “salad recipe”. But if thats what you want then go ahead and add it in!

Instead of the gochujang sauce, which is usually not gluten-free, we served it with a lighter soy sesame dressing. This dressing is absolutely delicious, we have been dunking romaine lettuce into the sauce as a snack because it tastes so good.

Rather than stir frying and seasoning it, we love serving it with fresh raw vegetables to keep it lighter. Just wash all and cut all your vegetables ahead of time and pack it into separate boxes. This not only saves you time, but it also retains a lot of the vitamins and nutrients. You can add any vegetables you want because the dressing goes well with almost anything.

Variations:

Our favorite variation so far has been with our “bulgogi” marinated mushrooms, creamy avocado, fresh cherry tomatoes, carrots and pan fried tofu. When we have kimchi and pickled ginger I love to add that on top too.

So if you are stuck on what to make, this bibimbap salad will not disappoint you! We are making it again this week because we love it so much!

These are some of others we have tried:

Chili Roasted Butternut Squash, Stir-fried Asparagus & Tofu

Vegan Bibimbap (without egg):

Chicken Breast, Roasted Asparagus & Pickled Ginger:

Cute Bento Packed Lunch: (for my younger sister)

Gluten Free Bibimbap with Mushroom Bulgogi (Low Carb, Vegetarian, Vegan Options)

 

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Use our Bibimbap Dressing below OR Gochujang (Vegan, GF)

Author: Unconventional Cooks

Serves: 4

Ingredients

• What to Prep Before:
• Choose your desired protein + cooked vegetables:
• 1 (14 oz) Firm Tofu
• Mushrooms:
• 1 lb button mushrooms
• 2.5 tbsp honey/sugar
• 2 tbsp GF Soy Sauce
• Spinach:
• 1 lb spinach
• 1 tbsp GF soy sauce
• 4 tsp sesame seeds
• 2 cloves garlic, minced
• drizzle of sesame oil (optional)
• Choose your favorite raw vegetables:
• 12 cups Romaine Lettuce, 2 Cucumber, 2 cups Cherry Tomatoes, 2 carrots
• Dressing (Adapted from Koreanbapsang)
• 4 tbsp GF low sodium soy sauce/tamari
• 1 tsp honey (or your choice of sweetener)
• 1 tsp garlic, minced
• 2 tsp lemon juice
• 1 tsp sesame seeds
• 4 tsp chili flakes
• ON THE DAY (Toppings):
• 4 eggs, 2 Avocado

Instructions

1. What to Prep: (Beginning of the week)
2. Tofu: Drain the Tofu. Slice into thick ½" slices.
3. Heat a non-stick pan and fry the tofu on both sides until slightly golden brown.
4. Mushrooms: Slice the mushrooms and toss in marinade. Set aside for 30 minutes.
5. In a non stick pan, sauté the marinated mushrooms until cooked (3-5 minutes).
6. Spinach: Blanch the spinach in boiling water for seconds.
7. Drain and rinse under cold water. Squeeze out all the water from the spinach. Toss in with remaining seasonings.
8. Raw Vegetables: Julienne (finely slice) your carrots and cucumber.
9. Wash you cherry tomatoes.
10. Cut your romaine lettuce into bite sized chunks and store everything in separate containers in the fridge.
11. Store in the fridge in an airtight container. It is best served cold.
12. Dressing: Mix the ingredients for the sauce. Cover and store in the fridge.
13. On the Day:
14. Prepare a fried egg/poached egg. Slice up your Avocado.
15. Place your romaine lettuce at the very bottom. Arrange all the ingredients on top and enjoy with the dressing.

Notes

Egg: + 80-90 calories
1/2 small Avocado: + 120 calories

Nutrition Information

Serving size: 4 Calories: 281.4 (per Serving not including egg and avocado) Fat: 6.9g Carbohydrates: 36.9g Sugar: 19.7g Fiber: 7.5g Protein: 20.1g

3.5.3251

LOVE,

Zoe & Mia

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